I just adore coleslaw of any stripe, so when I found out I could make it with the additions of peaches and pecans, I was thrilled.
In my frequent summer dilemma of what to do with the peach crop, a recipe that used several peaches in a slaw-type setting was welcome indeed.
The magazine article that featured Peach-Ginger Slaw showed them served alongside homemade Hush Puppies. So we HAD to have Hush Puppies as an accompaniment. The only thing else I needed in this summertime tableau was a red-and-white-checked cloth. CHECK! I have my grandmother’s 70-year-old vintage one, with colors just as perky as they were in her day. This cloth of many memories was the perfect backdrop for serving these two treats.
The addition of peach slices seemed to mellow out the tanginess of the slaw dressing. The nuts crunched up the mixture. A summer delight, just as I figured it would be.
1 cup chopped pecans
3 tablespoons pepper jelly
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1/3 cup canola oil
1 (16-ounce) package shredded coleslaw mix
2 large fresh peaches, unpeeled and coarsely chopped (about 2 cups)
Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant. Stir halfway through. Cool completely (about 10 minutes). Meanwhile, microwave jelly in a large microwave-safe bowl at high 15 seconds. Whisk in vinegar and next 2 ingredients until all are blended. Gradually add canola oil in a slow, steady stream. Whisk constantly until mixture is well blended. Add coleslaw mix and toss gently. Gently stir in peaches. Stir in pecans; add salt or salt substitute to taste. Serve immediately or cover and chill up to 8 hours. Stir in pecans and salt to taste just before serving. (Source: Southern Living, July 2012)